There used to be a forum heading "Food Matters," where we could discuss food, we discussed recipes, and restaurants, and stuff related to food, but that thread is gone. So, this thread has nutrition in the heading, so it is okay to discuss food, in my humble opinion.

Here is a recipe from the Star Wars newsletter, it looks pretty good so I thought that I would share it here.

FOR THE JEDI IT IS TIME TO EAT

As the colder months approach now is the perfect time to whip up something yummy befitting of a Jedi Master. Here's a tasty interpretation of "Yoda's Incredible Herb Stew" -- originally prepared exclusively for National Public Radio by noted gourmet chef and author, Craig Claiborne.

This recipe goes waaay back to 1983, when NPR debuted a new 10-part radio drama based on The Empire Strikes Back. Craig Claiborne was invited to create his own tasty version of "rootleaf," a succulent dish featured in both the film and radio versions. If you remember, "rootleaf" was prepared for Luke Skywalker by Yoda, the ancient Jedi Master.

We believe you'll find the following recipe a perfect food idea for eight hungry young Jedi. Kids should have adult supervision and assistance when making this meal.

Many restaurants freeze left-overs to give to the needy, The Olive Garden restaurants donate to the needy, as does others. Trejo's Tacos in Los Angeles donates to feed the needy as well.

Of note too, is that hunters donate meat to feed the needy, with programs such as Hunters for the Hungry. Hunters donate millions of meals to the needy in some areas.

I also support groups such as No Kid Hungry, which helps to ensure that children eat.

Also of note, in some areas they eat cactus with scrambled eggs, which is way better than starving. Anything is better than just letting people go hungry.

We need to do all that we can to reduce hunger in the world.

Salute,

Tony V.

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Here is a recipe for cactus with scrambled eggs...

Scrambled Eggs with Cactus

Surprise and delight family members with this unusual brunch recipe of chili-seasoned scrambled eggs with prickly pear cactus pads. Look for nopales (cactus pads or leaves) in the produce section of large supermarkets or specialty food stores.

DirectionsCarefully rinse cactus pads; pat dry. Holding cactus pads with tongs, use a small, sharp knife to carefully trim off eyes around edges and on both sides of pads; discard. Cut cactus pads into thin strips (you should have about 2 cups).In a large skillet cook cactus with onion and sweet pepper in margarine or butter about 3 minutes or until onion is tender.In a bowl beat eggs, milk, chili powder, salt, and black pepper with a fork. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge.Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat about 5 minutes more or until eggs are cooked through, but are still glossy and moist.Remove from heat. If desired, serve with tortillas and salsa. Makes 6 servings.

From the Test KitchenNopales, the fleshy, oval pads of the prickly pear cactus, are showing up in many supermarkets. Cooked, they're soft but crunchy, with the slipperiness of okra and flavor of green beans. The pads have tiny, sharp thorns that usually are removed at the market. To remove any thorns, carefully hold the pad and scrape with a paring knife. Use the tip of a sharp knife or a vegetable peeler to remove the thorn bases and any blemishes.

Chef Bruno Serato here in Anaheim, who owns the Anaheim White House restaurant, feeds free pasta to the poor children every night. He wrote a book "The Power of Pasta" about the power of pasta to fight against hunger, and he gave a copy of the book to Pope Francis, and the Pope praised him for feeding the poor, and the Pope told him to continue the good work.

Then I use large flour tortillas, and I add these ingredients on the burritos...

cheesesour creamguacamolesalsa

Sometimes I add shrimp, and sometimes I add refried beans. If I am feeding a large group of people then I can add the refried beans as a cheap filler to make more burritos. I could also add Mexican rice.

I go to a Mexican market, Northgate, which has the marinated chicken fajitas all ready, I just go to the counter and ask for it. If you want to make and marinate your own chicken fajitas, here is a recipe...

In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the diced chicken, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.

You can also make your own salsa and guacamole, but the Mexican market that I go to has all of that already made.

Place all ingredients in a medium bowl and mix together. Just before serving, add salt.

Since this recipe does not have lime juice to prevent it from browning, it is best to prepare shortly before serving.

For creamy guacamole, use a food processor with any of the three recipes.

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Bacon Wrapped Stuffed Jalapeno Peppers

12 -24 large jalapeno peppers (as large as possible)16 ounces cream cheese, room temp. (2 packages Philadelphia works best)4 large garlic cloves, minced1/4 cup finely chopped sun-dried tomato2 tablespoons finely chopped fresh cilantro1/2 teaspoon coarse sea salt (to taste)1 lb bacontoothpick, soaked for about 15 minutes in water1 Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.

2 You'll want to wear some kitchen gloves for this step! Slice the jalapeños lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.3 Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.4 Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.5 Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.6 Place the jalapeños on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.7 Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!

PEEL EGGPLANT AND CUT INTO STRIPS 1/8 THICK LONGWAYSSPRINKLE A LITTLE SALT ON EGGPLANT AND PLACE BETWEEN PAPER TOWELS. WEIGH IT DOWN WITH SOMETHING LIKE A BOOK. (MAKE SURE MOISTURE DOESN'T RUIN BOOK). LEAVE IT LIKE THIS FOR ABOUT AN HOUR TO EXTRACT THE EXTRA MOISTURE.MEANWHILE, CUT THE TOMATOES IN HALF AND SCRAPE OUT THE SEEDS. PLACE ON A BAKING SHEET. SPRINKLE WITH 1 TBS OLIVE OIL, MINCED GARLIC, SALT AND PEPPER. PUT IN 225 DEGREE F OVEN FOR TWO HOURS.REMOVE EGGPLANT FROM PAPER TOWELS AND BRUSH BOTH SIDES WITH OLIVE OIL.HEAT OUTDOOR GRILL OR INDOOR GRILL PAN ON STOVE AND COOK EGGPLANT A COUPLE MINUTES PER SIDE. STRIPS SHOULD GET NICE GRILL MARKS.LINE THE RAMEKINS OR CUSTARD CUPS WITH THE EGGPLANT, LEAVING PLENTY OF OVERHANG TO FOLD OVER TOPPING AFTER IT'S FILLED. DON'T WORRY IF IT LOOKS SLOPPY. WHEN IT BAKES, IT WILL ALL COME TOGETHER AND LOOK GREAT.CHOP TOMATOES AND COMBINE WITH CHOPPED MOZZARELLA AND CHOPPED BASIL.FILL THE LINED RAMEKINS WITH MIXTURE AND FOLD EGGPLANT OVER THE TOP TO SEAL.BAKE IN 350 OVEN FOR 15 MINUTESWHEN IT COMES OUT OF THE OVEN, PLACE THE PLATE OVER THE RAMEKIN AND TURN OVER TO PUT EGGPLANT ON DISH.TOP WITH SAUCE OF CHOICE, GRATED CHEESE AND MAYBE A FEW PINE NUTS.

In a large sauce pan cook the olive oil over medium heat until it starts to sizzle. Add the garlic and the red pepper flakes, stirring constantly. Cook for one to two minutes.Add the chopped onion, stir well and cook for one minute or until the onions begin to melt, then add the curry. Stir in the chopped parsley and cook for one minute over medium, medium-low heat.Increase the heat to medium high, add the mussels and the calamari and stir into the base for about two minutes. Stir in the wine and cook until it reduces, approximately two to three minutes then add the tomato sauce and the stock.Once the mussels begin to open, add the shrimp, scallops and the fish. Stir together all of the ingredients to combine well. Make sure you dispose of any mussels which did not open.Reduce the heat to a simmer and cook for 10 more minutes.Turn off the heat add salt and pepper to taste and serve.

Cook your chicken low and slow, and it will be tender and juicy. I recommend baking it at 325 degrees, for about one hour and twenty minutes, for chicken drumsticks.

And that is why barbecues are so great. And Instant Pots, and pressure cookers, and crock pots, the lower and slower that you cook it the more juicy and tender it will be. Dutch Ovens are good too, you can use them in the oven low and slow.

For really good pulled chicken sandwiches, you cook it in a crock pot, or pressure cooker, or Dutch Oven, etc, low and slow like 275 degrees for three hours, or even lower and longer. Be sure to use lots of barbecue sauce.

And low and slow is good for beef, and pork, as well. Low and slow will make it tender and juicy.

Some people like their beef steaks burned on the outside and raw in the middle, but beef steaks are best medium rare, low and slow until it is totally wet and juicy.

To make pulled pork for pulled pork sandwiches, you cook it low and slow in a crock pot, or a pressure cooker, or Dutch Oven, at like 275 degrees for three hours. Or even lower and longer. And then use lots of barbecue sauce.

The same if you want tender beef roast, you cook it low and slow in a crock pot, or pressure cooker, or Dutch Oven, like 275 degrees for three hours. And of course you add onions, carrots, and potatoes. I use ketchup on my beef roast. And the same with beef stew, which has almost the same ingredients as your beef roast, only on the beef stew the meat is cut into bite size pieces.

Low and slow is always the best way to cook meat.

And the same when meat is smoked, a beef brisket requires one hour per pound at 225 degrees. Low and slow is the only way to go. Sometimes they smoke beef brisket low and slow for twelve to twenty hours, and it comes out very tasty.

I am making a pot of spaghetti for dinner, and it will last for a few days. And the spaghetti actually gains flavor as it ages, it is better on the second day. I found that for only a few dollars more I can make great spaghetti. If you are going to get the noodles, and sauce, and meat, you might as well spend a few dollars more and get onions, and bell peppers, and olives, and then top it off with Parmesan cheese. You can make it really good by just putting a little more into it. The details are what separates good from great. Life is too short not to make great spaghetti. And I got fresh baked French bread to make garlic bread.